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1 | 00:00:01,040 | 00:00:03,160 | MELISSA LEONG: This week on The Chefs' Line | MELISSA LEONG: This week on The Chefs' Line |
2 | 00:00:03,359 | 00:00:06,160 | we're featuring the fragrant flavours of Vietnam... | we're featuring the fragrant flavours of Vietnam... |
3 | 00:00:06,360 | 00:00:07,839 | I am blown away. | I am blown away. |
4 | 00:00:08,039 | 00:00:09,640 | ..in a week that saw the professionals | ..in a week that saw the professionals |
5 | 00:00:09,839 | 00:00:11,919 | take on four creative home cooks... | take on four creative home cooks... |
6 | 00:00:12,119 | 00:00:13,599 | TAM: It's so good! | TAM: It's so good! |
7 | 00:00:13,800 | 00:00:15,679 | ..who cooked from life experience, | ..who cooked from life experience, |
8 | 00:00:15,880 | 00:00:18,480 | encapsulating the essence of Vietnamese cuisine. | encapsulating the essence of Vietnamese cuisine. |
9 | 00:00:18,679 | 00:00:21,120 | Every dish has a story to me. Every dish has a meaning to me. | Every dish has a story to me. Every dish has a meaning to me. |
10 | 00:00:21,320 | 00:00:25,120 | If we don't cook with emotion, we get lost. | If we don't cook with emotion, we get lost. |
11 | 00:00:25,320 | 00:00:26,519 | I'm Melissa Leong. | I'm Melissa Leong. |
12 | 00:00:26,719 | 00:00:27,519 | Boom! | Boom! |
13 | 00:00:27,719 | 00:00:29,839 | And tonight I've been invited to Annam | And tonight I've been invited to Annam |
14 | 00:00:30,039 | 00:00:32,600 | to experience a culinary story as told and created | to experience a culinary story as told and created |
15 | 00:00:32,799 | 00:00:34,560 | by head chef Jerry Mai. | by head chef Jerry Mai. |
16 | 00:00:34,759 | 00:00:36,320 | What we're doing now in Annam | What we're doing now in Annam |
17 | 00:00:36,520 | 00:00:38,679 | is making people really look at Vietnamese food. | is making people really look at Vietnamese food. |
18 | 00:00:51,240 | 00:00:53,880 | Vietnamese cuisine exploded onto the Australian food scene | Vietnamese cuisine exploded onto the Australian food scene |
19 | 00:00:54,079 | 00:00:55,359 | back in the '70s. | back in the '70s. |
20 | 00:00:55,560 | 00:00:58,600 | But in recent years, its fresh and healthy approach to food | But in recent years, its fresh and healthy approach to food |
21 | 00:00:58,799 | 00:01:00,439 | has seen its popularity soar | has seen its popularity soar |
22 | 00:01:00,640 | 00:01:03,759 | and it's considered to be fresher, lighter and more fragrant | and it's considered to be fresher, lighter and more fragrant |
23 | 00:01:03,960 | 00:01:05,640 | than many of its neighbours. | than many of its neighbours. |
24 | 00:01:07,280 | 00:01:09,280 | Melbourne is obsessed with Asian flavours | Melbourne is obsessed with Asian flavours |
25 | 00:01:09,480 | 00:01:11,960 | and I'm here to delve into one of its newest food styles. | and I'm here to delve into one of its newest food styles. |
26 | 00:01:12,159 | 00:01:13,760 | Welcome to Annam. | Welcome to Annam. |
27 | 00:01:14,840 | 00:01:17,799 | Head chef Jerry has cooked many South-East Asian cuisines | Head chef Jerry has cooked many South-East Asian cuisines |
28 | 00:01:18,000 | 00:01:19,280 | throughout her 20-year career | throughout her 20-year career |
29 | 00:01:19,480 | 00:01:21,680 | and has created a menu here at Annam | and has created a menu here at Annam |
30 | 00:01:21,879 | 00:01:23,400 | based on her cooking experiences | based on her cooking experiences |
31 | 00:01:23,599 | 00:01:25,480 | combined with her Vietnamese heritage. | combined with her Vietnamese heritage. |
32 | 00:01:25,680 | 00:01:28,319 | So, Jerry, what is your take on Vietnamese food? | So, Jerry, what is your take on Vietnamese food? |
33 | 00:01:28,519 | 00:01:29,960 | What I want people to do | What I want people to do |
34 | 00:01:30,159 | 00:01:32,319 | is walk away thinking they have been challenged by the food | is walk away thinking they have been challenged by the food |
35 | 00:01:32,520 | 00:01:34,319 | because there's something they've never had, | because there's something they've never had, |
36 | 00:01:34,520 | 00:01:36,319 | gave themselves a different perception | gave themselves a different perception |
37 | 00:01:36,520 | 00:01:38,359 | of what Vietnamese food really is. | of what Vietnamese food really is. |
38 | 00:01:38,560 | 00:01:41,280 | Food is nostalgic to me. Food has a story for me. | Food is nostalgic to me. Food has a story for me. |
39 | 00:01:41,479 | 00:01:45,640 | It's all about what memory does it evoke for you? | It's all about what memory does it evoke for you? |
40 | 00:01:45,840 | 00:01:47,520 | My family come from a town | My family come from a town |
41 | 00:01:47,719 | 00:01:49,560 | right near the border of Vietnam and Cambodia, | right near the border of Vietnam and Cambodia, |
42 | 00:01:49,759 | 00:01:51,960 | so that is a big part in what we eat, | so that is a big part in what we eat, |
43 | 00:01:52,159 | 00:01:54,159 | my father growing up there. | my father growing up there. |
44 | 00:01:54,359 | 00:01:55,960 | So it has to translate somehow | So it has to translate somehow |
45 | 00:01:56,159 | 00:01:59,240 | and at Annam that's what we're trying to do here. | and at Annam that's what we're trying to do here. |
46 | 00:01:59,439 | 00:02:02,280 | Last night in The Chefs' Line kitchen, | Last night in The Chefs' Line kitchen, |
47 | 00:02:02,480 | 00:02:06,239 | Jerry took on the most talented of all the home cooks, Tam, | Jerry took on the most talented of all the home cooks, Tam, |
48 | 00:02:06,439 | 00:02:08,319 | who had two trophies under her belt... | who had two trophies under her belt... |
49 | 00:02:08,520 | 00:02:09,919 | Oh, it's beautiful. | Oh, it's beautiful. |
50 | 00:02:10,120 | 00:02:12,000 | ..in a hot and sour soup showdown... | ..in a hot and sour soup showdown... |
51 | 00:02:12,199 | 00:02:14,759 | I had never tasted it till this evening. | I had never tasted it till this evening. |
52 | 00:02:14,960 | 00:02:16,599 | That's how regional this dish is. | That's how regional this dish is. |
53 | 00:02:16,800 | 00:02:17,719 | MARK OLIVE: Wow. | MARK OLIVE: Wow. |
54 | 00:02:17,920 | 00:02:19,599 | ..which took it to the wire. | ..which took it to the wire. |
55 | 00:02:19,800 | 00:02:22,400 | It was everything I was looking for tonight and more. | It was everything I was looking for tonight and more. |
56 | 00:02:22,599 | 00:02:26,680 | (APPLAUSE) | (APPLAUSE) |
57 | 00:02:26,879 | 00:02:30,199 | Today Jerry's cooking another hot Annam favourite | Today Jerry's cooking another hot Annam favourite |
58 | 00:02:30,400 | 00:02:33,120 | featuring spices renowned throughout Vietnamese cuisine | featuring spices renowned throughout Vietnamese cuisine |
59 | 00:02:33,319 | 00:02:36,960 | and is a tribute to her experience in Thai kitchens over the years. | and is a tribute to her experience in Thai kitchens over the years. |
60 | 00:02:37,159 | 00:02:39,680 | We're gonna make a green jungle curry. | We're gonna make a green jungle curry. |
61 | 00:02:39,879 | 00:02:42,159 | So this is a Thai-inspired dish. | So this is a Thai-inspired dish. |
62 | 00:02:42,360 | 00:02:45,319 | Are you putting any of your Vietnamese influence into this dish? | Are you putting any of your Vietnamese influence into this dish? |
63 | 00:02:45,520 | 00:02:49,079 | I'm a traditionalist when it comes to curries, especially jungle curry. | I'm a traditionalist when it comes to curries, especially jungle curry. |
64 | 00:02:49,280 | 00:02:52,479 | Don't mess with something that's already amazing is my motto. | Don't mess with something that's already amazing is my motto. |
65 | 00:02:52,680 | 00:02:55,520 | It's soupy, it's brothy, it's spicy. | It's soupy, it's brothy, it's spicy. |
66 | 00:02:55,759 | 00:02:59,199 | It makes me sweat from every part of my body. That's a lot of chilli. | It makes me sweat from every part of my body. That's a lot of chilli. |
67 | 00:02:59,400 | 00:03:00,680 | So basically what we're doing here | So basically what we're doing here |
68 | 00:03:00,879 | 00:03:02,639 | is I'm getting all my ingredients together. | is I'm getting all my ingredients together. |
69 | 00:03:02,840 | 00:03:05,680 | I'm prepping in a way that when I put it in a food processor, | I'm prepping in a way that when I put it in a food processor, |
70 | 00:03:05,879 | 00:03:07,719 | it just blitz down to a paste, | it just blitz down to a paste, |
71 | 00:03:07,919 | 00:03:10,080 | making sure all our aromats, all our ingredients | making sure all our aromats, all our ingredients |
72 | 00:03:10,280 | 00:03:11,759 | are combined really, really well. | are combined really, really well. |
73 | 00:03:11,960 | 00:03:13,240 | So tell me about this guy. | So tell me about this guy. |
74 | 00:03:13,439 | 00:03:16,280 | This is gkrachai, which is white turmeric, I guess. | This is gkrachai, which is white turmeric, I guess. |
75 | 00:03:16,479 | 00:03:19,079 | And it gives the curry a little bit of earthiness, I think. | And it gives the curry a little bit of earthiness, I think. |
76 | 00:03:19,280 | 00:03:21,120 | Yeah. So it's like if ginger and galangal had a baby. | Yeah. So it's like if ginger and galangal had a baby. |
77 | 00:03:21,319 | 00:03:23,360 | Baby - that would be it. This would be what it tastes like. | Baby - that would be it. This would be what it tastes like. |
78 | 00:03:23,560 | 00:03:24,360 | Correct. (CHUCKLES) | Correct. (CHUCKLES) |
79 | 00:03:24,560 | 00:03:25,960 | Now we're just gonna peel some galangal. | Now we're just gonna peel some galangal. |
80 | 00:03:26,159 | 00:03:28,719 | Just be really careful because sometimes they can be quite tough. | Just be really careful because sometimes they can be quite tough. |
81 | 00:03:28,920 | 00:03:30,680 | It's not the most uniform of shapes. | It's not the most uniform of shapes. |
82 | 00:03:30,879 | 00:03:32,159 | No. (LAUGHS) | No. (LAUGHS) |
83 | 00:03:32,360 | 00:03:35,719 | You know, if you have a smell of it, it's just really fresh. | You know, if you have a smell of it, it's just really fresh. |
84 | 00:03:35,960 | 00:03:39,400 | It's spicy, it's fresh, it's got a little floral. Yeah. | It's spicy, it's fresh, it's got a little floral. Yeah. |
85 | 00:03:39,599 | 00:03:41,719 | It really does smell like an oriental fragrance. | It really does smell like an oriental fragrance. |
86 | 00:03:41,920 | 00:03:44,240 | It does and it's fantastic. An oriental perfume you might wear. | It does and it's fantastic. An oriental perfume you might wear. |
87 | 00:03:44,439 | 00:03:48,759 | How prominent are these flavours in Vietnamese cooking, though? | How prominent are these flavours in Vietnamese cooking, though? |
88 | 00:03:48,960 | 00:03:50,560 | You know, all through Vietnamese cooking, | You know, all through Vietnamese cooking, |
89 | 00:03:50,759 | 00:03:52,439 | there's heaps of galangal | there's heaps of galangal |
90 | 00:03:52,639 | 00:03:55,079 | and heaps of lemongrass, turmeric, chillies. | and heaps of lemongrass, turmeric, chillies. |
91 | 00:03:55,280 | 00:03:57,680 | It's just that in Vietnamese cooking there's no curry paste, | It's just that in Vietnamese cooking there's no curry paste, |
92 | 00:03:57,879 | 00:04:01,280 | they're just very light sautes and stir-fries. | they're just very light sautes and stir-fries. |
93 | 00:04:01,479 | 00:04:04,120 | The curries are more sort of that Siam empire that got left behind. | The curries are more sort of that Siam empire that got left behind. |
94 | 00:04:04,319 | 00:04:05,400 | Yeah. | Yeah. |
95 | 00:04:05,639 | 00:04:09,599 | So this is the liquid that we're gonna poach the chicken in for the curry. | So this is the liquid that we're gonna poach the chicken in for the curry. |
96 | 00:04:09,800 | 00:04:12,400 | Everything that we put in the curry we're putting in here. | Everything that we put in the curry we're putting in here. |
97 | 00:04:12,599 | 00:04:13,400 | Right. | Right. |
98 | 00:04:13,599 | 00:04:15,319 | And the flavours get tied in together. | And the flavours get tied in together. |
99 | 00:04:15,520 | 00:04:17,920 | Right. The chicken will carry the flavour. | Right. The chicken will carry the flavour. |
100 | 00:04:18,120 | 00:04:20,439 | So you're really layering the flavours through this. | So you're really layering the flavours through this. |
101 | 00:04:20,639 | 00:04:22,079 | Yes. Yes, we are. | Yes. Yes, we are. |
102 | 00:04:24,000 | 00:04:27,120 | The whole chicken is then poached in the aromatic broth | The whole chicken is then poached in the aromatic broth |
103 | 00:04:27,319 | 00:04:28,759 | for around 15 minutes. | for around 15 minutes. |
104 | 00:04:29,800 | 00:04:31,319 | We cook the chicken on the bone | We cook the chicken on the bone |
105 | 00:04:31,519 | 00:04:34,199 | 'cause it's the most flavoursome way to cook a chicken. | 'cause it's the most flavoursome way to cook a chicken. |
106 | 00:04:34,399 | 00:04:36,840 | The juices and the meat doesn't get lost into the liquid. | The juices and the meat doesn't get lost into the liquid. |
107 | 00:04:37,040 | 00:04:38,680 | It's also the most fun to eat. Yeah, yeah. | It's also the most fun to eat. Yeah, yeah. |
108 | 00:04:38,920 | 00:04:42,120 | You've got to be able to pick up that drumstick and get into it. Get into it. | You've got to be able to pick up that drumstick and get into it. Get into it. |
109 | 00:04:42,319 | 00:04:44,720 | OK, so let's make this curry paste. | OK, so let's make this curry paste. |
110 | 00:04:44,920 | 00:04:47,199 | Alright - chilli. And then the hot guys. | Alright - chilli. And then the hot guys. |
111 | 00:04:47,399 | 00:04:48,920 | More chillies. | More chillies. |
112 | 00:04:50,360 | 00:04:53,480 | So this last bit we've got some of the coriander root. | So this last bit we've got some of the coriander root. |
113 | 00:04:53,680 | 00:04:57,279 | Ever so flavoursomely, pungently... Ooh! | Ever so flavoursomely, pungently... Ooh! |
114 | 00:04:57,480 | 00:04:59,600 | Toasted shrimp paste. ..toasted shrimp paste. | Toasted shrimp paste. ..toasted shrimp paste. |
115 | 00:04:59,800 | 00:05:04,319 | But it does give the base and the earthiness to many, many dishes. | But it does give the base and the earthiness to many, many dishes. |
116 | 00:05:04,519 | 00:05:08,279 | Yes. The final step, we're gonna blitz it to a smooth paste. | Yes. The final step, we're gonna blitz it to a smooth paste. |
117 | 00:05:08,480 | 00:05:10,000 | I'm just gonna add a little bit of oil. | I'm just gonna add a little bit of oil. |
118 | 00:05:13,800 | 00:05:15,959 | So there you go. Yeah, that's what you're looking for. | So there you go. Yeah, that's what you're looking for. |
119 | 00:05:16,160 | 00:05:18,759 | Yeah. My kind of green smoothie. | Yeah. My kind of green smoothie. |
120 | 00:05:18,959 | 00:05:22,480 | I like jungle curries 'cause it's not rich with coconut cream. | I like jungle curries 'cause it's not rich with coconut cream. |
121 | 00:05:22,680 | 00:05:25,680 | It's really nice and light. It's quite soupy and brothy. | It's really nice and light. It's quite soupy and brothy. |
122 | 00:05:25,879 | 00:05:29,199 | You can fill it into your rice bowl and just sort of slurp away. | You can fill it into your rice bowl and just sort of slurp away. |
123 | 00:05:29,399 | 00:05:33,000 | On a cold day like today, I feel like I could hug that dish. | On a cold day like today, I feel like I could hug that dish. |
124 | 00:05:33,199 | 00:05:36,920 | Or it hugs me from deep down inside and then hurts me later. | Or it hugs me from deep down inside and then hurts me later. |
125 | 00:05:38,040 | 00:05:39,800 | Do you know, when you cook a curry, | Do you know, when you cook a curry, |
126 | 00:05:40,000 | 00:05:42,639 | there's a way that you test how... if your curry's ready or not. | there's a way that you test how... if your curry's ready or not. |
127 | 00:05:42,840 | 00:05:46,439 | So in this curry, all the wet ingredients will smell first. | So in this curry, all the wet ingredients will smell first. |
128 | 00:05:46,680 | 00:05:49,720 | All the soft ingredients - the shallots and all that kind of stuff will smell first. | All the soft ingredients - the shallots and all that kind of stuff will smell first. |
129 | 00:05:49,920 | 00:05:52,319 | And the hard ingredients like lemongrass and galangal | And the hard ingredients like lemongrass and galangal |
130 | 00:05:52,519 | 00:05:53,800 | will come through at the end. | will come through at the end. |
131 | 00:05:54,000 | 00:05:56,600 | So you always smell the harder spices last, | So you always smell the harder spices last, |
132 | 00:05:56,800 | 00:05:58,279 | 'cause they take the longest to cook. | 'cause they take the longest to cook. |
133 | 00:05:59,639 | 00:06:03,720 | OK, so this chicken has been boiling for 15, resting for about the same... | OK, so this chicken has been boiling for 15, resting for about the same... |
134 | 00:06:03,920 | 00:06:06,759 | Yeah. Now we're just gonna break it down. | Yeah. Now we're just gonna break it down. |
135 | 00:06:06,959 | 00:06:08,560 | So take the wing out | So take the wing out |
136 | 00:06:08,759 | 00:06:12,079 | and then I just cut this into little bit smaller pieces. | and then I just cut this into little bit smaller pieces. |
137 | 00:06:12,279 | 00:06:15,639 | OK, the curry paste is now cooked. Cooked. It's beautiful. | OK, the curry paste is now cooked. Cooked. It's beautiful. |
138 | 00:06:15,839 | 00:06:18,319 | I'm adding that chicken stock that we warmed up earlier. | I'm adding that chicken stock that we warmed up earlier. |
139 | 00:06:18,519 | 00:06:20,959 | Then we're just gonna season with a bit of fish sauce. | Then we're just gonna season with a bit of fish sauce. |
140 | 00:06:21,160 | 00:06:24,519 | If I was gonna say what was Vietnamese food in one item, | If I was gonna say what was Vietnamese food in one item, |
141 | 00:06:24,720 | 00:06:26,439 | it would be fish sauce. | it would be fish sauce. |
142 | 00:06:26,639 | 00:06:30,759 | To the curry, I've got some baby corn and some eggplant. | To the curry, I've got some baby corn and some eggplant. |
143 | 00:06:30,959 | 00:06:33,399 | The eggplant has just been quickly flash fried in the fryer there, | The eggplant has just been quickly flash fried in the fryer there, |
144 | 00:06:33,600 | 00:06:34,879 | just to soften it up. | just to soften it up. |
145 | 00:06:35,079 | 00:06:36,920 | And then just gonna have a mixture of the chicken. | And then just gonna have a mixture of the chicken. |
146 | 00:06:37,120 | 00:06:39,279 | Then I just basically add it to my curry. | Then I just basically add it to my curry. |
147 | 00:06:39,480 | 00:06:41,639 | Now the vegetables. And we don't want to overcook this. | Now the vegetables. And we don't want to overcook this. |
148 | 00:06:41,840 | 00:06:44,240 | We still want the nice crispy textures through everything. | We still want the nice crispy textures through everything. |
149 | 00:06:45,480 | 00:06:46,959 | Now we're good. | Now we're good. |
150 | 00:06:47,159 | 00:06:49,519 | Oh, my goodness. Jerry, that smells amazing. | Oh, my goodness. Jerry, that smells amazing. |
151 | 00:06:49,720 | 00:06:51,159 | The baby corn is just cooked through. | The baby corn is just cooked through. |
152 | 00:06:51,360 | 00:06:53,079 | The chilli's still got heaps of texture in it. | The chilli's still got heaps of texture in it. |
153 | 00:06:53,279 | 00:06:57,959 | I love how the turmeric has just made everything look so, so vibrant. | I love how the turmeric has just made everything look so, so vibrant. |
154 | 00:06:58,159 | 00:07:00,399 | Yes. Is this gonna be spicy? | Yes. Is this gonna be spicy? |
155 | 00:07:00,600 | 00:07:03,839 | A little bit spicy. It is a jungle curry, after all. | A little bit spicy. It is a jungle curry, after all. |
156 | 00:07:06,120 | 00:07:09,160 | Nice little kaffir lime leaf to finish. | Nice little kaffir lime leaf to finish. |
157 | 00:07:09,360 | 00:07:11,680 | We have Milawa jungle curry. | We have Milawa jungle curry. |
158 | 00:07:11,879 | 00:07:13,959 | And I get to share it with you. Yes. Let's do it. | And I get to share it with you. Yes. Let's do it. |
159 | 00:07:14,160 | 00:07:16,879 | What I'm gonna do, I'm gonna get some chicken. | What I'm gonna do, I'm gonna get some chicken. |
160 | 00:07:20,920 | 00:07:22,519 | Boom! | Boom! |
161 | 00:07:22,720 | 00:07:24,759 | There's so much flavour going on. | There's so much flavour going on. |
162 | 00:07:24,959 | 00:07:27,800 | The heat is there but it's not too intense. | The heat is there but it's not too intense. |
163 | 00:07:28,000 | 00:07:31,360 | It's really, really well balanced with the freshness of the galangal | It's really, really well balanced with the freshness of the galangal |
164 | 00:07:31,560 | 00:07:33,120 | and all of those other flavours in there. | and all of those other flavours in there. |
165 | 00:07:33,319 | 00:07:35,159 | And the chicken is super, super tender. | And the chicken is super, super tender. |
166 | 00:07:35,360 | 00:07:37,040 | Mmm! (LAUGHS) | Mmm! (LAUGHS) |
167 | 00:07:41,840 | 00:07:45,279 | MELISSA LEONG: I'm at Annam in Melbourne to discover the flavours of Vietnam | MELISSA LEONG: I'm at Annam in Melbourne to discover the flavours of Vietnam |
168 | 00:07:45,480 | 00:07:48,560 | cooked by Vietnamese head chef and owner Jerry Mai. | cooked by Vietnamese head chef and owner Jerry Mai. |
169 | 00:07:48,759 | 00:07:51,519 | The most lasting memory and thing that I still draw on today | The most lasting memory and thing that I still draw on today |
170 | 00:07:51,720 | 00:07:53,000 | is cooking over fire. | is cooking over fire. |
171 | 00:07:53,199 | 00:07:57,680 | Um, you know, in Vietnam, walking down the street, that waft of smoke, | Um, you know, in Vietnam, walking down the street, that waft of smoke, |
172 | 00:07:57,879 | 00:08:00,839 | that's the waft of smoke I follow down the street for. | that's the waft of smoke I follow down the street for. |
173 | 00:08:01,040 | 00:08:02,319 | And at the end of it, | And at the end of it, |
174 | 00:08:02,519 | 00:08:06,199 | I always find a grilled chicken or beautiful pork being grilled. | I always find a grilled chicken or beautiful pork being grilled. |
175 | 00:08:06,399 | 00:08:08,600 | So that's what we do here. | So that's what we do here. |
176 | 00:08:10,040 | 00:08:13,480 | Sous chef Judy has been working at Annam for just a few months, | Sous chef Judy has been working at Annam for just a few months, |
177 | 00:08:13,680 | 00:08:16,879 | which has ignited her passion for Vietnamese cuisine. | which has ignited her passion for Vietnamese cuisine. |
178 | 00:08:18,279 | 00:08:20,800 | Annam is a special place to work at | Annam is a special place to work at |
179 | 00:08:21,000 | 00:08:23,199 | 'cause it's trying to elevate Vietnamese food. | 'cause it's trying to elevate Vietnamese food. |
180 | 00:08:23,399 | 00:08:25,480 | So we've got lots of different dishes | So we've got lots of different dishes |
181 | 00:08:25,680 | 00:08:26,959 | from different parts of Vietnam | from different parts of Vietnam |
182 | 00:08:27,160 | 00:08:30,120 | and with a little bit of Thai influences and Cambodian influences | and with a little bit of Thai influences and Cambodian influences |
183 | 00:08:30,319 | 00:08:32,720 | from the countries around, which I think is quite nice. | from the countries around, which I think is quite nice. |
184 | 00:08:32,919 | 00:08:35,159 | Hi, Judy! How are you? I'm good. How are you? | Hi, Judy! How are you? I'm good. How are you? |
185 | 00:08:35,360 | 00:08:37,679 | I'm very good. Now, how was your week on The Chefs' Line with us? | I'm very good. Now, how was your week on The Chefs' Line with us? |
186 | 00:08:37,879 | 00:08:39,480 | Yeah, it was really, really good. | Yeah, it was really, really good. |
187 | 00:08:39,679 | 00:08:41,960 | What did you think of the home cooks and their skill level? | What did you think of the home cooks and their skill level? |
188 | 00:08:42,159 | 00:08:43,879 | Um, I thought they were really, really good, eh? | Um, I thought they were really, really good, eh? |
189 | 00:08:44,080 | 00:08:47,000 | 'Cause, like, it's passed down from generation. | 'Cause, like, it's passed down from generation. |
190 | 00:08:47,200 | 00:08:48,799 | Yeah. So it's with a lot of love. | Yeah. So it's with a lot of love. |
191 | 00:08:49,000 | 00:08:50,720 | So tell me, what are we making today? | So tell me, what are we making today? |
192 | 00:08:50,919 | 00:08:52,879 | So today we're doing a smoked eggplant hotpot. | So today we're doing a smoked eggplant hotpot. |
193 | 00:08:53,080 | 00:08:58,919 | We chargrill it on the coals and then a little rest and we peel them | We chargrill it on the coals and then a little rest and we peel them |
194 | 00:08:59,120 | 00:09:02,320 | and then we have this kind of black vinegar dressing | and then we have this kind of black vinegar dressing |
195 | 00:09:02,519 | 00:09:04,279 | and then we do some deep-fried tofu on it. | and then we do some deep-fried tofu on it. |
196 | 00:09:04,480 | 00:09:06,519 | So it's really like vegetarian, vegan friendly. | So it's really like vegetarian, vegan friendly. |
197 | 00:09:06,720 | 00:09:09,039 | So how long does the eggplant go over the coals for? | So how long does the eggplant go over the coals for? |
198 | 00:09:09,240 | 00:09:12,120 | Um, 15 minutes. You just want to blister the skin on the outside | Um, 15 minutes. You just want to blister the skin on the outside |
199 | 00:09:12,320 | 00:09:14,399 | and then it will steam on the inside. | and then it will steam on the inside. |
200 | 00:09:15,759 | 00:09:17,240 | This week in The Chefs' Line kitchen, | This week in The Chefs' Line kitchen, |
201 | 00:09:17,440 | 00:09:19,440 | Judy's sweet skills were put to the test... | Judy's sweet skills were put to the test... |
202 | 00:09:19,639 | 00:09:21,679 | MARK OLIVE: Come on, Judy. Go, Judy! | MARK OLIVE: Come on, Judy. Go, Judy! |
203 | 00:09:21,879 | 00:09:24,679 | ..up against two home cooks in a coconut dessert masterclass. | ..up against two home cooks in a coconut dessert masterclass. |
204 | 00:09:24,879 | 00:09:28,200 | Oh-ho! It better taste like heaven if you're gonna call it heaven! | Oh-ho! It better taste like heaven if you're gonna call it heaven! |
205 | 00:09:28,399 | 00:09:29,600 | (CHUCKLES) | (CHUCKLES) |
206 | 00:09:29,799 | 00:09:33,639 | But Judy was pipped at the post by home cook Tam's family recipe... | But Judy was pipped at the post by home cook Tam's family recipe... |
207 | 00:09:33,840 | 00:09:36,120 | Oh, my gosh. And that was heaven. | Oh, my gosh. And that was heaven. |
208 | 00:09:36,320 | 00:09:38,519 | ..claiming her second win of the week. | ..claiming her second win of the week. |
209 | 00:09:38,720 | 00:09:40,360 | Thank you. | Thank you. |
210 | 00:09:40,559 | 00:09:45,360 | Back at Annam, Judy is preparing silken tofu for the eggplant hotpot. | Back at Annam, Judy is preparing silken tofu for the eggplant hotpot. |
211 | 00:09:45,559 | 00:09:48,000 | What's the tip to handling it so it doesn't collapse too much? | What's the tip to handling it so it doesn't collapse too much? |
212 | 00:09:48,200 | 00:09:52,360 | You've just got to be gentle. So I compare it to, like, ricotta. | You've just got to be gentle. So I compare it to, like, ricotta. |
213 | 00:09:52,559 | 00:09:55,559 | So... don't manhandle it too much. | So... don't manhandle it too much. |
214 | 00:09:55,759 | 00:09:57,759 | And then we're gonna make a little spring onion confit. | And then we're gonna make a little spring onion confit. |
215 | 00:09:57,960 | 00:09:59,240 | So what you mean by a confit | So what you mean by a confit |
216 | 00:09:59,440 | 00:10:02,639 | is that you're gently poaching the spring onions in the oil | is that you're gently poaching the spring onions in the oil |
217 | 00:10:02,840 | 00:10:05,200 | as opposed to wanting them to fry and go crispy. | as opposed to wanting them to fry and go crispy. |
218 | 00:10:05,399 | 00:10:08,159 | Then you have this spring onion infused oil. | Then you have this spring onion infused oil. |
219 | 00:10:08,360 | 00:10:09,919 | Yeah. Mm, delicious. | Yeah. Mm, delicious. |
220 | 00:10:12,240 | 00:10:13,519 | The eggplant's now blistered | The eggplant's now blistered |
221 | 00:10:13,720 | 00:10:15,840 | and ready to be sealed for around 10 minutes | and ready to be sealed for around 10 minutes |
222 | 00:10:16,039 | 00:10:18,919 | so the flesh steams, making them easier to peel. | so the flesh steams, making them easier to peel. |
223 | 00:10:19,960 | 00:10:23,240 | Hold it by the top and then kind of just peel this guy off. | Hold it by the top and then kind of just peel this guy off. |
224 | 00:10:23,440 | 00:10:25,879 | So now the flesh is soft as well as smoky. | So now the flesh is soft as well as smoky. |
225 | 00:10:26,080 | 00:10:27,440 | Yeah. | Yeah. |
226 | 00:10:27,639 | 00:10:30,639 | I love eggplant because it takes on the flavours | I love eggplant because it takes on the flavours |
227 | 00:10:30,840 | 00:10:33,159 | of everything that it's been cooked with so well. | of everything that it's been cooked with so well. |
228 | 00:10:33,360 | 00:10:36,440 | Yeah. It's so versatile. | Yeah. It's so versatile. |
229 | 00:10:36,639 | 00:10:39,200 | When we serve it, we just kind of break it up a little bit. | When we serve it, we just kind of break it up a little bit. |
230 | 00:10:39,399 | 00:10:44,679 | So in this dressing there is ginger, shallot, spring onion, | So in this dressing there is ginger, shallot, spring onion, |
231 | 00:10:44,879 | 00:10:48,960 | black vinegar, soy, sesame oil and garlic. | black vinegar, soy, sesame oil and garlic. |
232 | 00:10:49,159 | 00:10:53,399 | Judy then places the dish directly onto the red-hot coals. | Judy then places the dish directly onto the red-hot coals. |
233 | 00:10:53,600 | 00:10:58,039 | Looking for the sauce to pretty much be absorbed by the eggplant. | Looking for the sauce to pretty much be absorbed by the eggplant. |
234 | 00:10:58,240 | 00:11:01,000 | And then you'll start to see it become a little bit thicker. | And then you'll start to see it become a little bit thicker. |
235 | 00:11:02,440 | 00:11:06,639 | As the eggplant cooks, Judy coats the tofu in a mixture of tapioca, | As the eggplant cooks, Judy coats the tofu in a mixture of tapioca, |
236 | 00:11:06,840 | 00:11:10,759 | rice and glutinous flours, then quickly fries until firm. | rice and glutinous flours, then quickly fries until firm. |
237 | 00:11:13,320 | 00:11:15,519 | Yeah, it's completely crunchy. | Yeah, it's completely crunchy. |
238 | 00:11:16,600 | 00:11:18,799 | Then we just take it off... | Then we just take it off... |
239 | 00:11:19,000 | 00:11:20,639 | ..pop it onto a little banana leaf. | ..pop it onto a little banana leaf. |
240 | 00:11:20,840 | 00:11:23,960 | Ah, it smells amazing. It smells like sweet and sour. | Ah, it smells amazing. It smells like sweet and sour. |
241 | 00:11:24,159 | 00:11:26,200 | Yeah, pretty much. That's pretty much what it is. | Yeah, pretty much. That's pretty much what it is. |
242 | 00:11:26,399 | 00:11:27,360 | Yeah. | Yeah. |
243 | 00:11:28,679 | 00:11:30,080 | Oh, our beautiful shallot oil. | Oh, our beautiful shallot oil. |
244 | 00:11:30,279 | 00:11:32,399 | And then we put crispy shallots | And then we put crispy shallots |
245 | 00:11:32,600 | 00:11:36,440 | and then we finish with some coriander, some extra freshness. | and then we finish with some coriander, some extra freshness. |
246 | 00:11:37,440 | 00:11:40,600 | So this is the smoked eggplant dish with a sweet and sour dressing | So this is the smoked eggplant dish with a sweet and sour dressing |
247 | 00:11:40,799 | 00:11:42,240 | and a deep-friend tofu. | and a deep-friend tofu. |
248 | 00:11:45,399 | 00:11:46,840 | Mmm. | Mmm. |
249 | 00:11:50,080 | 00:11:51,440 | The flavour of the eggplant, | The flavour of the eggplant, |
250 | 00:11:51,639 | 00:11:54,840 | which is really the soul and the base of this dish, | which is really the soul and the base of this dish, |
251 | 00:11:55,039 | 00:11:59,279 | super silky and that black vinegar, soy has just sort of cooked down | super silky and that black vinegar, soy has just sort of cooked down |
252 | 00:11:59,480 | 00:12:01,919 | till it's almost jammy in consistency. | till it's almost jammy in consistency. |
253 | 00:12:02,120 | 00:12:06,399 | It's a really, really multi-layered textural dish. | It's a really, really multi-layered textural dish. |
254 | 00:12:07,639 | 00:12:09,960 | Mm! So good! | Mm! So good! |
255 | 00:12:14,360 | 00:12:16,360 | MELISSA LEONG: It's Vietnamese week and here at Annam | MELISSA LEONG: It's Vietnamese week and here at Annam |
256 | 00:12:16,559 | 00:12:19,559 | I've been introduced to head chef Jerry Mai's approach | I've been introduced to head chef Jerry Mai's approach |
257 | 00:12:19,759 | 00:12:21,720 | to these South-East Asian delights. | to these South-East Asian delights. |
258 | 00:12:21,919 | 00:12:24,440 | One cooking technique popular throughout Vietnam | One cooking technique popular throughout Vietnam |
259 | 00:12:24,639 | 00:12:26,279 | is the braising of meat. | is the braising of meat. |
260 | 00:12:26,480 | 00:12:27,879 | Braising came in when the Chinese came in | Braising came in when the Chinese came in |
261 | 00:12:28,080 | 00:12:31,120 | and a lot of it still you'll see through Chinese cooking | and a lot of it still you'll see through Chinese cooking |
262 | 00:12:31,320 | 00:12:34,080 | has slightly translated over to Vietnamese braising - | has slightly translated over to Vietnamese braising - |
263 | 00:12:34,279 | 00:12:35,799 | hocks and things like that. | hocks and things like that. |
264 | 00:12:36,000 | 00:12:37,919 | Station chef Danton is about to show me | Station chef Danton is about to show me |
265 | 00:12:38,120 | 00:12:42,159 | a clever twist on a braised meat dish served in popular Asian form. | a clever twist on a braised meat dish served in popular Asian form. |
266 | 00:12:42,360 | 00:12:43,879 | So I see a lot of colour, | So I see a lot of colour, |
267 | 00:12:44,080 | 00:12:46,120 | I see a lot of delicious-looking glossy sauces here. | I see a lot of delicious-looking glossy sauces here. |
268 | 00:12:46,320 | 00:12:47,679 | What are we making today? | What are we making today? |
269 | 00:12:47,879 | 00:12:50,440 | Today we're going to make ox tail dumplings, | Today we're going to make ox tail dumplings, |
270 | 00:12:50,639 | 00:12:53,440 | which is Annam's signature dish. | which is Annam's signature dish. |
271 | 00:12:53,639 | 00:12:58,639 | I love Vietnamese cuisine because the food is light and fresh, | I love Vietnamese cuisine because the food is light and fresh, |
272 | 00:12:58,840 | 00:13:02,559 | like fresh herbs and fresh ingredients. | like fresh herbs and fresh ingredients. |
273 | 00:13:02,759 | 00:13:06,159 | I also see something dark and fizzy in that jug over there. | I also see something dark and fizzy in that jug over there. |
274 | 00:13:06,360 | 00:13:09,480 | Oh, yeah. That's the secret. That's the secret sauce right there. | Oh, yeah. That's the secret. That's the secret sauce right there. |
275 | 00:13:09,679 | 00:13:12,000 | So we use some sarsaparilla to make a broth from. | So we use some sarsaparilla to make a broth from. |
276 | 00:13:12,200 | 00:13:13,879 | I love sarsaparilla. | I love sarsaparilla. |
277 | 00:13:14,080 | 00:13:16,159 | Most Asian people love sarsaparilla. | Most Asian people love sarsaparilla. |
278 | 00:13:16,360 | 00:13:19,200 | It's got beautiful anise flavours, liquorice flavours | It's got beautiful anise flavours, liquorice flavours |
279 | 00:13:19,399 | 00:13:21,360 | that really ties in with our master stock. | that really ties in with our master stock. |
280 | 00:13:21,559 | 00:13:24,519 | Tell me about your master stock here at Annam. | Tell me about your master stock here at Annam. |
281 | 00:13:24,720 | 00:13:26,799 | This master stock is made by Jerry. | This master stock is made by Jerry. |
282 | 00:13:27,000 | 00:13:32,320 | It's got Shaoxing wine, soy sauce, dark soy, cassia bark and cinnamon. | It's got Shaoxing wine, soy sauce, dark soy, cassia bark and cinnamon. |
283 | 00:13:32,519 | 00:13:35,480 | A-ha! OK. And how old is this master stock? | A-ha! OK. And how old is this master stock? |
284 | 00:13:35,679 | 00:13:38,960 | Because, of course, it keeps being reboiled and added to over time. | Because, of course, it keeps being reboiled and added to over time. |
285 | 00:13:39,159 | 00:13:42,320 | 10 years. Oh, OK. That's very cool. | 10 years. Oh, OK. That's very cool. |
286 | 00:13:42,519 | 00:13:45,159 | Our master stock I've transferred from many venues | Our master stock I've transferred from many venues |
287 | 00:13:45,360 | 00:13:46,759 | and it's finally made itself here. | and it's finally made itself here. |
288 | 00:13:46,960 | 00:13:50,320 | I've seen people that have had it for 20, 30, 40, 50 years, you know? | I've seen people that have had it for 20, 30, 40, 50 years, you know? |
289 | 00:13:50,519 | 00:13:52,159 | Hopefully mine will survive that long. | Hopefully mine will survive that long. |
290 | 00:13:52,360 | 00:13:54,480 | You probably shouldn't forget your secret ingredient. | You probably shouldn't forget your secret ingredient. |
291 | 00:13:54,679 | 00:13:56,639 | Yeah, I'm sorry. (LAUGHS) | Yeah, I'm sorry. (LAUGHS) |
292 | 00:13:56,840 | 00:13:59,159 | So I'm going to add sarsaparilla. | So I'm going to add sarsaparilla. |
293 | 00:13:59,360 | 00:14:01,320 | About 2 litres. OK. | About 2 litres. OK. |
294 | 00:14:02,720 | 00:14:04,679 | Mmm, smelling good. | Mmm, smelling good. |
295 | 00:14:06,480 | 00:14:09,320 | Danton now seals the ox tail and master stock | Danton now seals the ox tail and master stock |
296 | 00:14:09,519 | 00:14:13,080 | and places in the oven to braise for around four hours. | and places in the oven to braise for around four hours. |
297 | 00:14:14,960 | 00:14:20,200 | This week, Danton took on three home cooks in a lemongrass chook off. | This week, Danton took on three home cooks in a lemongrass chook off. |
298 | 00:14:20,399 | 00:14:25,039 | They were juicy, crispy and full of flavour. | They were juicy, crispy and full of flavour. |
299 | 00:14:25,240 | 00:14:29,919 | This is modern Vietnamese at its best. This is gorgeous. | This is modern Vietnamese at its best. This is gorgeous. |
300 | 00:14:30,120 | 00:14:34,600 | But it was Danton's sweet, sour and salty version that won me over. | But it was Danton's sweet, sour and salty version that won me over. |
301 | 00:14:36,159 | 00:14:37,600 | I know that Jerry proud of me. | I know that Jerry proud of me. |
302 | 00:14:39,320 | 00:14:42,840 | So this is something that I prepared earlier, | So this is something that I prepared earlier, |
303 | 00:14:43,039 | 00:14:45,000 | which is the ox tail that I have pulled apart... | which is the ox tail that I have pulled apart... |
304 | 00:14:45,200 | 00:14:46,000 | Yeah. | Yeah. |
305 | 00:14:46,200 | 00:14:49,840 | ..and marinate with some of the reduction from the ox tail. | ..and marinate with some of the reduction from the ox tail. |
306 | 00:14:50,039 | 00:14:54,600 | Danton then adds ginger, chilli and chopped coriander. | Danton then adds ginger, chilli and chopped coriander. |
307 | 00:14:57,840 | 00:15:00,759 | Alright, so now we are going to roll dumpling. | Alright, so now we are going to roll dumpling. |
308 | 00:15:00,960 | 00:15:04,639 | So we have to use our skin. Give it... to loosen up. | So we have to use our skin. Give it... to loosen up. |
309 | 00:15:04,840 | 00:15:06,759 | So you make one, I make two. | So you make one, I make two. |
310 | 00:15:06,960 | 00:15:08,159 | OK. Alright. | OK. Alright. |
311 | 00:15:08,360 | 00:15:12,039 | So the filling, so give it a bit of squeeze. | So the filling, so give it a bit of squeeze. |
312 | 00:15:12,240 | 00:15:14,720 | How am I doing? Good? Oh, good. | How am I doing? Good? Oh, good. |
313 | 00:15:14,919 | 00:15:16,200 | About that much? Yes. | About that much? Yes. |
314 | 00:15:16,399 | 00:15:18,840 | OK, cool. So I just gonna spray it. | OK, cool. So I just gonna spray it. |
315 | 00:15:19,039 | 00:15:21,399 | Ah, that's very clever. | Ah, that's very clever. |
316 | 00:15:21,600 | 00:15:24,279 | Then I close this one, and then flip it. | Then I close this one, and then flip it. |
317 | 00:15:24,480 | 00:15:27,480 | One, two, three, four... | One, two, three, four... |
318 | 00:15:27,679 | 00:15:29,360 | About 10. Ah, pleats. | About 10. Ah, pleats. |
319 | 00:15:30,799 | 00:15:34,320 | Flip it and then press, flip press, flip press. | Flip it and then press, flip press, flip press. |
320 | 00:15:35,840 | 00:15:37,159 | How did I do? | How did I do? |
321 | 00:15:37,360 | 00:15:38,840 | Awesome! Not too bad. | Awesome! Not too bad. |
322 | 00:15:39,039 | 00:15:41,080 | So we cook it in a bamboo steamer. | So we cook it in a bamboo steamer. |
323 | 00:15:41,279 | 00:15:42,600 | Bamboo steamer. I love... | Bamboo steamer. I love... |
324 | 00:15:42,799 | 00:15:44,240 | It gives a bit of flavour from the bamboo. | It gives a bit of flavour from the bamboo. |
325 | 00:15:44,440 | 00:15:47,919 | So first I'm going to spray them so it doesn't stick. | So first I'm going to spray them so it doesn't stick. |
326 | 00:15:48,120 | 00:15:50,399 | OK, so you're just using an non-stick oil spray. | OK, so you're just using an non-stick oil spray. |
327 | 00:15:50,600 | 00:15:53,759 | Yes. So just place this here. Throw them in there. | Yes. So just place this here. Throw them in there. |
328 | 00:15:53,960 | 00:15:57,879 | After that, we put in a boiler for about five to four minutes. | After that, we put in a boiler for about five to four minutes. |
329 | 00:15:59,039 | 00:16:01,240 | The ox tail dumplings with sarsaparilla jus | The ox tail dumplings with sarsaparilla jus |
330 | 00:16:01,440 | 00:16:04,759 | is a take on the Chinese influence in Vietnam. | is a take on the Chinese influence in Vietnam. |
331 | 00:16:04,960 | 00:16:07,559 | So it's just a mouthful of... | So it's just a mouthful of... |
332 | 00:16:09,480 | 00:16:13,039 | ..beefy, liquoricey goodness. | ..beefy, liquoricey goodness. |
333 | 00:16:14,080 | 00:16:15,919 | This one is yours. Ah, that one's mine? | This one is yours. Ah, that one's mine? |
334 | 00:16:16,120 | 00:16:18,759 | Yeah, a bit smaller. How can you tell? OK, alright. | Yeah, a bit smaller. How can you tell? OK, alright. |
335 | 00:16:18,960 | 00:16:20,240 | You are the winner. | You are the winner. |
336 | 00:16:20,440 | 00:16:23,000 | So you use the sauce to braise the meat, | So you use the sauce to braise the meat, |
337 | 00:16:23,200 | 00:16:26,159 | reduce it and then marinate the meat and now as a dressing. | reduce it and then marinate the meat and now as a dressing. |
338 | 00:16:26,360 | 00:16:29,600 | Yes. Then we add another coriander. OK. | Yes. Then we add another coriander. OK. |
339 | 00:16:29,799 | 00:16:31,240 | And also the julienned chilli. | And also the julienned chilli. |
340 | 00:16:32,519 | 00:16:34,399 | Ox tail dumpling at Annam. | Ox tail dumpling at Annam. |
341 | 00:16:34,600 | 00:16:37,320 | Well, I can't go very long without eating a dumpling, | Well, I can't go very long without eating a dumpling, |
342 | 00:16:37,519 | 00:16:40,600 | so these look absolutely delicious. | so these look absolutely delicious. |
343 | 00:16:45,600 | 00:16:47,480 | Mmm! | Mmm! |
344 | 00:16:49,000 | 00:16:50,080 | Mmm! | Mmm! |
345 | 00:16:51,480 | 00:16:54,320 | The beef is so tender from being cooked in that sarsaparilla. | The beef is so tender from being cooked in that sarsaparilla. |
346 | 00:16:54,519 | 00:16:57,919 | And there's this sweet, aromatic kind of... | And there's this sweet, aromatic kind of... |
347 | 00:16:58,120 | 00:17:00,279 | ..like a really super rich sweet soy. | ..like a really super rich sweet soy. |
348 | 00:17:00,480 | 00:17:01,759 | I really, really love this dish. | I really, really love this dish. |
349 | 00:17:01,960 | 00:17:03,399 | I'm glad you enjoy it. | I'm glad you enjoy it. |
350 | 00:17:03,600 | 00:17:06,440 | Oh, it's so delicious. Thank you so much. | Oh, it's so delicious. Thank you so much. |
351 | 00:17:10,000 | 00:17:13,000 | MELISSA LEONG: Vietnamese cuisine has taken influence from many of its neighbours | MELISSA LEONG: Vietnamese cuisine has taken influence from many of its neighbours |
352 | 00:17:13,200 | 00:17:15,920 | and foreign cultures over the centuries, | and foreign cultures over the centuries, |
353 | 00:17:16,119 | 00:17:19,599 | which head chef Jerry showcases on her menu here at Annam. | which head chef Jerry showcases on her menu here at Annam. |
354 | 00:17:19,799 | 00:17:22,640 | JERRY: Vietnamese cuisine is a cauldron of different things. | JERRY: Vietnamese cuisine is a cauldron of different things. |
355 | 00:17:22,839 | 00:17:24,200 | I say that because, you know, | I say that because, you know, |
356 | 00:17:24,400 | 00:17:27,400 | Vietnam was ruled by China for over a thousand years. | Vietnam was ruled by China for over a thousand years. |
357 | 00:17:27,599 | 00:17:30,559 | It was ruled by the French colonial for a hundred years. | It was ruled by the French colonial for a hundred years. |
358 | 00:17:30,759 | 00:17:35,079 | So we've got beautiful braises and heady spices that come from China | So we've got beautiful braises and heady spices that come from China |
359 | 00:17:35,279 | 00:17:37,880 | and, you know, we've taken the best of the French food | and, you know, we've taken the best of the French food |
360 | 00:17:38,079 | 00:17:39,880 | and translated and made it better. | and translated and made it better. |
361 | 00:17:40,079 | 00:17:42,000 | Apprentice chef Hannah | Apprentice chef Hannah |
362 | 00:17:42,200 | 00:17:44,880 | has embraced Jerry's modern approach to Vietnamese cooking | has embraced Jerry's modern approach to Vietnamese cooking |
363 | 00:17:45,079 | 00:17:46,359 | and is going to show me | and is going to show me |
364 | 00:17:46,559 | 00:17:48,839 | the Annam twist on a popular southern bar snack. | the Annam twist on a popular southern bar snack. |
365 | 00:17:49,039 | 00:17:51,640 | We're going to be doing squid ink cuttlefish. | We're going to be doing squid ink cuttlefish. |
366 | 00:17:51,839 | 00:17:54,400 | This is Annam's take on a salt and pepper squid, if you like. | This is Annam's take on a salt and pepper squid, if you like. |
367 | 00:17:54,599 | 00:17:58,000 | Yeah, pretty much. Yeah. OK, so where do we get started? | Yeah, pretty much. Yeah. OK, so where do we get started? |
368 | 00:17:58,200 | 00:18:00,839 | Uh, so first of all we'll clean up the cuttlefish. | Uh, so first of all we'll clean up the cuttlefish. |
369 | 00:18:01,039 | 00:18:04,240 | Just trim up these last little excess parts and square it up. | Just trim up these last little excess parts and square it up. |
370 | 00:18:06,079 | 00:18:09,079 | And the next step here is to score it lightly. | And the next step here is to score it lightly. |
371 | 00:18:09,279 | 00:18:11,880 | Scoring definitely does help the batter to stay on there. | Scoring definitely does help the batter to stay on there. |
372 | 00:18:12,079 | 00:18:14,640 | Wonderful. So you're just cutting it, then, into bite-sized pieces. | Wonderful. So you're just cutting it, then, into bite-sized pieces. |
373 | 00:18:14,839 | 00:18:16,279 | Yes. | Yes. |
374 | 00:18:18,079 | 00:18:19,640 | Hannah was the first professional | Hannah was the first professional |
375 | 00:18:19,839 | 00:18:22,680 | to put her cooking skills to the test this week | to put her cooking skills to the test this week |
376 | 00:18:22,880 | 00:18:24,440 | in a banh cuon battle. | in a banh cuon battle. |
377 | 00:18:24,640 | 00:18:27,000 | Hannah's dish was rolled full of texture. | Hannah's dish was rolled full of texture. |
378 | 00:18:27,200 | 00:18:29,480 | I love the crunchiness of the vegetables in there. | I love the crunchiness of the vegetables in there. |
379 | 00:18:29,680 | 00:18:32,759 | But light, thin and delicate won the day... | But light, thin and delicate won the day... |
380 | 00:18:32,960 | 00:18:36,119 | That rice noodle batter is as good, if not better, | That rice noodle batter is as good, if not better, |
381 | 00:18:36,319 | 00:18:38,640 | than any of the banh cuon I've had in Vietnam. | than any of the banh cuon I've had in Vietnam. |
382 | 00:18:38,839 | 00:18:41,720 | ..giving the home cooks their first win for the week. | ..giving the home cooks their first win for the week. |
383 | 00:18:43,359 | 00:18:45,880 | What happens now? How does the batter come together? | What happens now? How does the batter come together? |
384 | 00:18:46,079 | 00:18:49,640 | So step one, just add in some of this batter flour. | So step one, just add in some of this batter flour. |
385 | 00:18:49,839 | 00:18:52,880 | So it's just equal parts glutinous rice flour, rice flour and tapioca. | So it's just equal parts glutinous rice flour, rice flour and tapioca. |
386 | 00:18:53,079 | 00:18:53,880 | OK. | OK. |
387 | 00:18:54,079 | 00:18:55,799 | It does have the added bonus with this batter mix | It does have the added bonus with this batter mix |
388 | 00:18:56,000 | 00:18:59,359 | that it is gluten free, catering to the world of allergens that we have. | that it is gluten free, catering to the world of allergens that we have. |
389 | 00:18:59,559 | 00:19:00,359 | Yeah, absolutely. | Yeah, absolutely. |
390 | 00:19:00,559 | 00:19:04,440 | Uh, and using this soda water, we mix it to consistency. | Uh, and using this soda water, we mix it to consistency. |
391 | 00:19:04,640 | 00:19:06,480 | Soda water helps to give the batter | Soda water helps to give the batter |
392 | 00:19:06,680 | 00:19:09,559 | a really nice, light, fluffy sort of texture. | a really nice, light, fluffy sort of texture. |
393 | 00:19:09,759 | 00:19:12,400 | It's also really important that the soda water is cold. | It's also really important that the soda water is cold. |
394 | 00:19:12,599 | 00:19:15,880 | The hot to cold in the fryer is what makes it puff up, | The hot to cold in the fryer is what makes it puff up, |
395 | 00:19:16,079 | 00:19:18,079 | so you always get a much lighter, crispier batter. | so you always get a much lighter, crispier batter. |
396 | 00:19:18,319 | 00:19:21,240 | That's the sort of consistency we're looking for. OK. | That's the sort of consistency we're looking for. OK. |
397 | 00:19:21,440 | 00:19:23,680 | I've always really enjoyed Vietnamese cuisine. | I've always really enjoyed Vietnamese cuisine. |
398 | 00:19:23,880 | 00:19:26,559 | Sometimes I find with certain other Asian cuisines | Sometimes I find with certain other Asian cuisines |
399 | 00:19:26,759 | 00:19:29,680 | it can be a little bit overwhelming and punchy in flavour, | it can be a little bit overwhelming and punchy in flavour, |
400 | 00:19:29,880 | 00:19:32,960 | whereas Vietnamese is always stripped back and really delicate. | whereas Vietnamese is always stripped back and really delicate. |
401 | 00:19:33,160 | 00:19:35,960 | The squid ink doesn't have a whole lot of flavour to it, | The squid ink doesn't have a whole lot of flavour to it, |
402 | 00:19:36,160 | 00:19:37,559 | but it does have a beautiful dark colour. | but it does have a beautiful dark colour. |
403 | 00:19:37,759 | 00:19:39,279 | Oh, look at that! | Oh, look at that! |
404 | 00:19:39,480 | 00:19:42,359 | You're turning this batter a little bit goth. | You're turning this batter a little bit goth. |
405 | 00:19:42,559 | 00:19:45,440 | Yes, we are. Yeah, it's... That's dramatic presentation. | Yes, we are. Yeah, it's... That's dramatic presentation. |
406 | 00:19:45,640 | 00:19:46,920 | It certainly is. | It certainly is. |
407 | 00:19:47,119 | 00:19:50,599 | So just grab a few pieces there to fry. | So just grab a few pieces there to fry. |
408 | 00:19:50,799 | 00:19:54,240 | OK, so I see you've popped an ice cube in here to keep the batter cold. | OK, so I see you've popped an ice cube in here to keep the batter cold. |
409 | 00:19:54,440 | 00:19:56,680 | Yes. And how hot is this oil? | Yes. And how hot is this oil? |
410 | 00:19:56,880 | 00:19:59,680 | We've got it at 200, so it's about as hot as it's gonna get. | We've got it at 200, so it's about as hot as it's gonna get. |
411 | 00:19:59,880 | 00:20:01,480 | OK. | OK. |
412 | 00:20:01,680 | 00:20:06,400 | So all you do is just wave it over like this and then drop it in. | So all you do is just wave it over like this and then drop it in. |
413 | 00:20:06,599 | 00:20:09,480 | How long do they cook for? Probably about 90 seconds. | How long do they cook for? Probably about 90 seconds. |
414 | 00:20:10,519 | 00:20:12,759 | JERRY: You know, everybody eats calamari and squid and that, | JERRY: You know, everybody eats calamari and squid and that, |
415 | 00:20:12,960 | 00:20:14,319 | but they forget about the cuttlefish. | but they forget about the cuttlefish. |
416 | 00:20:14,519 | 00:20:16,640 | It's so subtle and it's so moist and it's so sweet. | It's so subtle and it's so moist and it's so sweet. |
417 | 00:20:16,839 | 00:20:19,079 | As an apprentice, once upon a time, | As an apprentice, once upon a time, |
418 | 00:20:19,279 | 00:20:21,359 | when you put something in the fryer and you forget about it | when you put something in the fryer and you forget about it |
419 | 00:20:21,559 | 00:20:23,359 | and you walk off 'cause your chef just yelled at you | and you walk off 'cause your chef just yelled at you |
420 | 00:20:23,559 | 00:20:24,920 | and you had to go and get something else. | and you had to go and get something else. |
421 | 00:20:25,119 | 00:20:28,000 | And you come back and whatever you'd put in the fryer is now black. | And you come back and whatever you'd put in the fryer is now black. |
422 | 00:20:28,200 | 00:20:31,279 | And so that was our little fun take on it. | And so that was our little fun take on it. |
423 | 00:20:31,480 | 00:20:33,960 | This is fancy fast food. | This is fancy fast food. |
424 | 00:20:34,160 | 00:20:35,759 | This is fancy fast food. | This is fancy fast food. |
425 | 00:20:35,960 | 00:20:38,039 | Now the cuttlefish is cooked to a crisp, | Now the cuttlefish is cooked to a crisp, |
426 | 00:20:38,240 | 00:20:39,880 | Hannah sprinkles with prickly ash, | Hannah sprinkles with prickly ash, |
427 | 00:20:40,079 | 00:20:42,000 | which is aromatic like Sichuan pepper. | which is aromatic like Sichuan pepper. |
428 | 00:20:42,200 | 00:20:47,079 | Like with any good fish and chips, a nice wedge of lemon. | Like with any good fish and chips, a nice wedge of lemon. |
429 | 00:20:47,279 | 00:20:48,680 | These are Jerry's garden lemons. | These are Jerry's garden lemons. |
430 | 00:20:48,880 | 00:20:50,279 | I think it's fantastic | I think it's fantastic |
431 | 00:20:50,480 | 00:20:52,799 | that, you know, here at Annam not only do you get Jerry's menu | that, you know, here at Annam not only do you get Jerry's menu |
432 | 00:20:53,000 | 00:20:55,920 | but you also sometimes get some of Jerry's home produce. | but you also sometimes get some of Jerry's home produce. |
433 | 00:20:56,119 | 00:20:57,920 | Yeah, absolutely! | Yeah, absolutely! |
434 | 00:20:58,119 | 00:21:02,799 | That looks so super, super dramatic as well - black on black. | That looks so super, super dramatic as well - black on black. |
435 | 00:21:03,000 | 00:21:04,319 | We just offset it | We just offset it |
436 | 00:21:04,519 | 00:21:07,599 | with a few of these little julienned chilli threads. | with a few of these little julienned chilli threads. |
437 | 00:21:09,079 | 00:21:12,640 | And there we have it - Annam's squid ink cuttlefish. | And there we have it - Annam's squid ink cuttlefish. |
438 | 00:21:12,839 | 00:21:16,720 | OK, well, we should eat these while they're still really crispy. | OK, well, we should eat these while they're still really crispy. |
439 | 00:21:17,839 | 00:21:20,319 | Yes. A bit of lemon. Look at that. | Yes. A bit of lemon. Look at that. |
440 | 00:21:20,519 | 00:21:23,480 | Shiny, glossy, black. | Shiny, glossy, black. |
441 | 00:21:23,680 | 00:21:25,559 | And mine! (LAUGHS) | And mine! (LAUGHS) |
442 | 00:21:27,039 | 00:21:28,119 | Mm! | Mm! |
443 | 00:21:29,400 | 00:21:31,880 | Perfect batter. I love how crispy it is. It's perfect. | Perfect batter. I love how crispy it is. It's perfect. |
444 | 00:21:32,079 | 00:21:34,160 | Thank you so much for teaching me this. | Thank you so much for teaching me this. |
445 | 00:21:34,359 | 00:21:37,640 | This is definitely one I'm going to give a try at home. | This is definitely one I'm going to give a try at home. |
446 | 00:21:37,839 | 00:21:40,039 | Hey, Mel, just before you go, I've got something to show you. | Hey, Mel, just before you go, I've got something to show you. |
447 | 00:21:40,240 | 00:21:41,519 | Oh! Come, come, come. | Oh! Come, come, come. |
448 | 00:21:41,720 | 00:21:44,680 | Are you about to make what I think you're making? | Are you about to make what I think you're making? |
449 | 00:21:44,880 | 00:21:46,359 | Fried ice-cream. Yes! | Fried ice-cream. Yes! |
450 | 00:21:46,559 | 00:21:49,720 | So this is coconut ice-cream. So we make it in-house. | So this is coconut ice-cream. So we make it in-house. |
451 | 00:21:49,920 | 00:21:53,359 | We fold salted caramel through it. Oh, my goodness! | We fold salted caramel through it. Oh, my goodness! |
452 | 00:21:53,559 | 00:21:56,759 | And then the crumb, instead of being breadcrumb, it's toasted waffles. | And then the crumb, instead of being breadcrumb, it's toasted waffles. |
453 | 00:21:56,960 | 00:22:01,119 | All I can say is the smell is killing me. It's so biscuity and delicious. | All I can say is the smell is killing me. It's so biscuity and delicious. |
454 | 00:22:01,319 | 00:22:03,559 | And then wait till we fry this all up. | And then wait till we fry this all up. |
455 | 00:22:03,759 | 00:22:08,079 | Jerry has created a menu of honesty and familiarity here at Annam. | Jerry has created a menu of honesty and familiarity here at Annam. |
456 | 00:22:08,279 | 00:22:10,440 | But she also makes you look at Vietnamese food | But she also makes you look at Vietnamese food |
457 | 00:22:10,640 | 00:22:12,920 | from a totally new perspective. | from a totally new perspective. |
458 | 00:22:16,079 | 00:22:18,759 | There is still a lot of things that we can learn about Vietnamese food. | There is still a lot of things that we can learn about Vietnamese food. |
459 | 00:22:18,960 | 00:22:22,079 | Never have I left that country thinking, "I got this." | Never have I left that country thinking, "I got this." |
460 | 00:22:22,279 | 00:22:23,599 | It's such a beautiful cuisine. | It's such a beautiful cuisine. |
461 | 00:22:23,799 | 00:22:26,559 | It's part of my heritage, part of my culture. | It's part of my heritage, part of my culture. |
462 | 00:22:26,759 | 00:22:30,680 | And the advantage I get is I grew up with it all my life. | And the advantage I get is I grew up with it all my life. |
463 | 00:22:30,880 | 00:22:32,759 | Why would I cook anything else? | Why would I cook anything else? |
464 | 00:22:32,960 | 00:22:35,079 | So here you go. This is what you've been waiting for. | So here you go. This is what you've been waiting for. |
465 | 00:22:35,279 | 00:22:36,759 | Ooh! Jerry! There you go. | Ooh! Jerry! There you go. |
466 | 00:22:36,960 | 00:22:38,240 | Look at that. | Look at that. |
467 | 00:22:38,440 | 00:22:41,279 | And what we've got is some beautiful ice-cream, some waffles... | And what we've got is some beautiful ice-cream, some waffles... |
468 | 00:22:42,599 | 00:22:44,359 | Alright, you ready for this? OK, I'm ready. | Alright, you ready for this? OK, I'm ready. |
469 | 00:22:44,559 | 00:22:46,079 | I'm ready for happiness. Let's do this. | I'm ready for happiness. Let's do this. |
470 | 00:22:46,279 | 00:22:47,160 | Cheers. Cheers. | Cheers. Cheers. |
471 | 00:22:47,359 | 00:22:48,839 | (LAUGHS) | (LAUGHS) |
472 | 00:22:50,519 | 00:22:51,799 | Oh, my God. | Oh, my God. |
473 | 00:22:52,000 | 00:22:54,759 | There is something about coconut and caramel that just is meant to be. | There is something about coconut and caramel that just is meant to be. |
474 | 00:22:54,960 | 00:22:57,279 | Mm. And it's full of memories for me. | Mm. And it's full of memories for me. |
475 | 00:22:57,480 | 00:23:00,519 | If you could bottle that feeling, you'd be a millionaire. | If you could bottle that feeling, you'd be a millionaire. |
476 | 00:23:00,720 | 00:23:04,839 | It's incredible to have been introduced to some of your story. | It's incredible to have been introduced to some of your story. |
477 | 00:23:05,039 | 00:23:08,359 | I have loved spending time with you in the kitchen today | I have loved spending time with you in the kitchen today |
478 | 00:23:08,559 | 00:23:12,559 | and really getting a lot of insight into who you are, not only as a chef, | and really getting a lot of insight into who you are, not only as a chef, |
479 | 00:23:12,759 | 00:23:14,039 | but as a friend as well. | but as a friend as well. |
480 | 00:23:14,240 | 00:23:16,359 | Oh, thank you! It's so nice to have you here. | Oh, thank you! It's so nice to have you here. |
481 | 00:23:16,559 | 00:23:18,000 | Thank you so much for coming in. | Thank you so much for coming in. |
482 | 00:23:19,839 | 00:23:21,319 | Next time... | Next time... |
483 | 00:23:21,519 | 00:23:22,519 | It's very tasty. | It's very tasty. |
484 | 00:23:22,720 | 00:23:24,920 | We've got more tasty treats on the way... | We've got more tasty treats on the way... |
485 | 00:23:25,119 | 00:23:26,599 | They look really nice. Thank you. | They look really nice. Thank you. |
486 | 00:23:26,799 | 00:23:28,119 | ..in Greek week... | ..in Greek week... |
487 | 00:23:28,319 | 00:23:29,640 | We're greeks now. | We're greeks now. |
488 | 00:23:29,839 | 00:23:31,279 | ..as four new home cooks | ..as four new home cooks |
489 | 00:23:31,480 | 00:23:32,920 | take on the chefs' line | take on the chefs' line |
490 | 00:23:33,119 | 00:23:36,400 | from Melbourne hatted restaurant Elyros. | from Melbourne hatted restaurant Elyros. |
491 | 00:23:36,599 | 00:23:37,680 | Told ya. Told ya. | Told ya. Told ya. |